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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. Try serving it with baked apple slices, boiled potatoes or French bread , suggests Diane Hixon from Niceville, Florida. Ingredients:
1 teaspoon dried thyme |
1 teaspoon rubbed sage |
1 teaspoon pepper |
1 boneless rolled pork loin roast (3 pounds) |
1 tablespoon canola oil |
1 cup chopped onion |
3 garlic cloves, minced |
1 large apple, peeled and chopped |
1/2 cup thawed unsweetened apple juice concentrate |
1/2 teaspoon salt |
Directions:
1. Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan.
2. Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
3. Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast. Yield: 12 servings.
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